HUFFINGTON POST
11/29/2010 02:31 pm ET | Updated May 25, 2011

How To Give The 'Good-Food Revolution' A Fighting Chance

If you shelled out $10 a pound for a "heritage turkey" this Thanksgiving, tea-brined it and stuffed it with rosemary bread (that you made), speck (from the local charcuterie guy), fennel (from the farmers market) and lemon (okay, there are limits to this), you might assume that everyone, if given the opportunity, would support such a makeover of a meal that not long ago was dominated by frozen Butterballs and jellied cranberry sauce.

In fact, not everyone would. And that is an important thing to understand about the effort to remake America's food culture. Advocates of fresh, local and sustainably raised food say it is healthier, better-tasting and morally sound. If everyone could afford that heritage turkey and had a local charcuterie guy, the argument goes, then all Thanksgiving meals would be elevated to ethereal heights.

Read more on Brent Cunningham and Jane Black in the Washington Post